Novel Methods to Improve the Quality of Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (1 November 2021) | Viewed by 22868
Special Issue Editor
Interests: food chemistry; novel technologies; health benefits; processing properties
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat products are well known as one of the best protein sources. Many challenges in the development of the meat industry have gradually emerged, including the consumer demand for high-quality and healthy meat products. Improving meat quality by means of different strategies is one promising method to address these challenges. Numerous methods have been applied to improve the quality and health benefits of fresh and processed meat. Therefore, this Special Issue aims to collect new methods that can be used to improve the quality and health benefits of meat products. Specifically, this Special Issue should include, but is not limited to, the following points:
- Feeding strategies to improve fresh meat’s quality;
- Preslaugher and slaughtering management to improve fresh meat’s properties;
- Innovative preservation, processing, and cooking methods to improve meat product’s properties;
Original research papers, reviews, and short communications that can be used to broaden the knowledge on this topic and potentially be applied in future work are welcomed for submission in this Special Issue of Foods.
Prof. Dr. Wangang Zhang
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- Fresh meat
- Processed meat
- Emerging processing technologies
- Tenderization
- Sensory quality
- Texture
- Nutrition
- Health